medium saucepan, combine butter, chocolate, sugar, 1 1/2 cups
ake mix, pudding mix and chocolate chips.
In another bowl
Preheat oven to 350\u00b0.
Combine crumbs and margarine; press firmly on bottom of 9-inch spring-form pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in Eagle Brand until smooth.
Add eggs, flour and vanilla; mix well.
Divide batter in half.
Add chocolate to 1/2 of batter; mix well.
Pour into pan; top evenly with vanilla batter.
Bake 50 to 55 minutes or until cake springs back when lightly touched.
Cool.
Top with Chocolate Glaze.
Chill thoroughly.
Refrigerate leftovers.
microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup
When cool, drizzle top with Chocolate Glaze (optional, but very good, indeed
horoughly, fold the melted unsweetened chocolate and the 1 1/4
ime.
Stir in melted chocolate.
Fold in pecans. (Pecans
br>Remove from heat; add chocolate, butter and vanilla and whisk
n wire rack.
Drizzle Chocolate Glaze over top and allow to
ompletely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter in
n a wire rack.
Chocolate Glaze:
Combine 1 cup whipping
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gh and beat until the frosting is light and fluffy, about
0 minutes.
To prepare frosting, put chocolate chips, vanilla soymilk, coffee
set aside.
Melt chocolate and butter in large heatproof
eamed mixture.
FOR THE CHOCOLATE BATTER: Combine syrup and
emove from heat.
Mix chocolate chips and vanilla together until
ch springform pans.
Microwave chocolate squares in a microwave-safe
easpoons vanilla and melted white chocolate (refer to note # 2),
gg yolk mixture, then fold chocolate mixture into egg whites, spread